Kadirli Andız Rosary

Kadirli Andız Tespihi is a traditional handicraft product made from seeds harvested from the Juniperus drupacea juniper trees that grow naturally in the mountainous regions of Kadirli district, Osmaniye Province, Türkiye (at elevations of 800–1500 meters). Registered as a geographical indication on 25 April 2025, this product stands out for its unique qualities that reflect the cultural heritage and natural resources of the region.

^{Kadirli Andız Tespihi} (AA)

• The width of the andız seed ranges from 8 to 12 mm and its length from 20 to 22 mm.
• Cones begin to appear in March, mature by the 18th month, and fall from the branch by the 20th month.
• Seeds occur in single, double, and triple-spotted forms; their surfaces are smooth with distinct grooves and lines.
• They are water-resistant, aromatic, easily colorable, silky, and hard in texture.
• Their color changes with use, and the sound of the beads is enhanced by the internal cavities.

^{Seed Mat} (AA)

Kadirli andız tespihi is produced using two distinct techniques:

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Models and Shapes

• Efe Model (Maskot): Available in versions with 17, 19, 21, and 23 beads.
• 33-Bead Model: Features various cuts such as barley, sphere, capsule, drop, beyzi, conical, rice, button, and corn.
• 99-Bead Model: Produced in a three-part arrangement with a separator every 33 beads.

The seeds used in Kadirli andız tespihi production are classified into two stages according to harvest time: “merik” and “yetkin.” The merik stage includes seeds harvested between March and June, while the yetkin stage includes seeds that mature in September and October.

Tespihs made from merik-stage seeds, harvested before full maturity, exhibit more pronounced grooves on the surface and more striking color changes. In their raw state, these beads are naturally colored; with use, they gradually turn burgundy and acquire a semi-translucent appearance.

Tespihs made from yetkin-stage seeds, harvested from fully matured fruits, begin with various shades of brown. During use, they evolve into tones of chestnut red or dark brown. This transformation is due to chemical and fibrous changes within the seed over time.

Thus, both merik and yetkin tespihs display distinct visual and aesthetic differences through natural color transitions.

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Under the coordination of the Kadirli Chamber of Commerce and Industry, a three-member oversight body has been established with participation from Osmaniye Korkut Ata University, the Kadirli National Education Directorate, and expert individuals. Production, use of the designation, and manufacturing methods are regularly inspected at least once a year.

The production of andız tespihi not only preserves Kadirli’s traditional handicraft heritage but also serves as both an economic resource and a source of cultural identity for the local population. Each bead is a piece of history meticulously crafted by skilled artisans.

^{Kadirli Andız Tespihi} (AA)